Title: Succulent salmon
Categories: Seafood
Yield: 2 Servings
10 oz Salmon fillet
(remove the skin)
2 md Red potatoes
1 lg Onions, sliced 1/4 inch
8 Baby carrots or 8 carrot
Sections, cut into 2"
Pieces
1/4 c Fresh orange juice
Broccoli, cut into florets
1 tb Olive oil
1/4 ts Thyme
1/2 ts Basil
1 pk Herb-ox low salt
Chicken stock mix
Salt, pepper,to taste
This is a new adaptation from a series of fish recipes I developed for
"people who don't like fish". The stock and juice combined with the
onion add a distinctive savory flavor. The combination makes it hard
to distinguish the individual flavors. This dinner takes less than
ten minutes to complete.
Cut the potatoes into one quarter inch slices and place into a pan of
cold water. Turn pot on high until it starts to boil. Add the carrots
after three minutes. Salt the water and reduce heat to medium. Cook
until tender, about six to seven minutes. Add broccoli about 2
minutes before the potatoes are finished. Drain if finished before
the fish, and place back in hot pan. Add fresh pepper.
Saute onions in one half the oil, med-low heat in a ten inch teflon
pan. When they start to brown add the rest of oil. Place the fish
fillet on top fat side down and turn up heat to med- high. Saute
until salmon turns white on bottom. Add herbs and pepper. Add one
quarter cup of water, chicken stock and the orange juice. Lower heat
and simmer about five minutes. Baste occasionally. The salmon should
be pink inside and not over done.
Cut the filet in half in the pan. Using a plastic spatula, pick up
the fish and onions and place in one half of plate. Add a spoon or
two of sauce. Add vegetables and arrange in semi-circle.